Whole-Wheat Pancakes with Strawberry Sauce

donna morales


Got this recipe out out of one of my healthy cookbooks I have. I love pancakes so much, I might as well make ones that are good for my health. Enjoy

★★★★★ 2 votes


3/4 c
all purpose flour
3/4 c
whole wheat flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
2 large
1 c
low fat buttermilk
3/4 c
nonfat milk
1 Tbsp
1/4 tsp
vanilla extract
cooking spray


2 pt
fresh strawberries, hulled, or 4 cups frozen
1 tsp
lemon juice
2 Tbsp
pure maple syrup


1In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.
2Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4 cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Keep the pancakes warm in a 200 degree oven as you finish cooking the remaining ones.
3Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioner's sugar, if using, and serve.
Place the strawberries in a food processor and process them into a chunky puree. Transfer the puree to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.

This sauce is aslo a great way to flavor your oatmeal and can be drizzles over light ice cream or angel food cake.

Although strawberries taste sweet, they have one of the lowest sugar contents of any fruit and pare packed with vitamin C and fiber. Just 1 cup of strawberries has more vitamin C than a medium size orange. hmmmmmm

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